Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Strawberry Cheesecake Mini Cones ~
An Olympic Torch Inspired Dessert

Last week I shared my tutorial for making easy and elegant little cones for savory appetizers or diminutive desserts!

Today I'm sharing my recipe for a cheesecake mousse filling.  I dipped the fresh cones into cinnamon sugar, then piped in the mousse and topped them off with a fanned strawberry for an Olympic Torch inspired look!

Flour Shop Boutique Cakerie
Cheesecake Mousse 

1/2 Tablespoon unflavored gelatin
2 Tablespoons room temperature water
8 oz. cream cheese at room temperature
1/2 cup granulated sugar, divided
3 large egg yolks
1/2 vanilla bean, split & scraped
3/4 cup heavy cream

1.  In a small bowl, sprinkle gelatin over the water.  Set aside.

2.  In the bowl of a standing mixer, beat cream cheese and half of the sugar.  Set aside.

3.  In a double-boiler over medium-low heat, whisk egg yolks, vanilla scrapings and the other half of the sugar until thickened and pale yellow (I use an electric whisk).  Remove from heat and gently stir in the gelatin until it has completely dissolved.

4.  Beat the egg mixture into the cream cheese mixture.

5.  In a separate bowl, whip the cream until it forms medium peaks.

6.  Add whipped cream to the cheese mixture and beat just till the two come together.  

7.  Transfer to a bowl and cover with plastic wrap.  Refrigerate for 1 hour.

Roll fresh cones (recipe/tutorial HERE) in cinnamon sugar.  Use a pastry bag fitted with a round or star tip to pipe into cones.  Top with a fanned strawberry.  Serve Immediately.


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